Time to bake, f to 1 hour. Sufficient for 4 or 5 persons. Probable cost, Is. 6 d. Wipe the veal with a damp cloth and cut it in small neat pieces, free from skin and bone. Re- move the rind and rust from the ham, and cut it also in small pieces. Season the meat with pepper, salt, grated lemon rind, a very little lemon juice, and chopped parsley. Mix well and moisten with a little cold water. Pack the meat loosely into a pie dish, piling it rather high in the centre, and arrange the egg, cut in small pieces, in a circle on the top. Then cover and bake according to direc- tions given on p. 337. When ready, pour in the stock through the hole in the top, and serve either hot or cold. Time to bake, 1 J to 2 hours. Sufficient for 4 or 5 persons. Probable cost, 2s. 3d. to 2s. Qd. 1466. Venison Pie (P£t6 de Chevreuil) 2 lbs. venison. 2 table-sps. flour. £ tea-sp. mixed spice. Salt, pepper. Liver farce. 1 glass red wine. Stock. Some good pastry✪ Venison Pie (Pâté de Chevreuil). Any well-hung piece of venison may be taken for this ; a piece from the neck, breast, or shoulder will do very well. Wipe it well, trim it free from all skin, and cut it in small pieces. Mix the flour with the spice, pepper, and salt, and toss the pieces of venison in the mixture. Prepare some liver farce as in Recipe 1271, and pack the venison and farce in a pie dish in layers. Pile the meat rather high in the centre of the pie dish, and put a smooth layer of farce over all. Pour in a glass of red wine and as much stock as the dish will hold. Cover well with greased paper or with another dish and bake in a moderate oven for 1 \ hours. Then allow the contents of the dish to become quite cold before covering with some good pastry, as directed on p. 337. Bake again for 1 J hours, and fill up the pie with some good stock. This pie is best served cold. Note. — The liver farce may be omitted, but some thin slices of bacon fat, or hard mutton fat, should be mixed with the venison, otherwise it would be too dry. Time to bake, 3 hours in all. Sufficient for 7 or 8 persons. Cost uncertain. MEAT PUDDINGS These are made by lining a greased basin with suet crust and filling it with a meat mixture of some kind. A covering of the crust is then put on the top and the pudding is boiled or steamed. Success in making a meat pudding will depend very much upon its being allowed proper time to cook. If it is required for an early dinner it must be put on to boil or steam quite early in the morn- ing, or it will not be satisfactory. It is absolutely necessary, therefore, that the ingredients required are in the house the night before, or the pudding 342 COOKERY FOR EVERY HOUSEHOLD may be made one day and then thoroughly reheated the following day. The pastry lining the basin should not be too thick, as it is apt to become sodden and indigestible. For this reason, and especially for a large pudding, the bottom of the basin is frequently left unlined and the sides only covered. Almost any kind of meat may be used for filling, or a mixture of meats. Examples of two or three different kinds are given in the following recipes, but almost any of the fillings given for a meat pie may be used for a meat pudding.

AI-modernized reading of the original text

Time to bake, f to 1 hour. Sufficient for 4 or 5 persons. Probable cost, Is. 6 d. Wipe the veal with a damp cloth and cut it in small neat pieces, free from skin and bone. Remove the rind and crust from the ham, and cut it also in small pieces. Season the meat with pepper, salt, grated lemon rind, a very little lemon juice, and chopped parsley. Mix well and moisten with a little cold water. Pack the meat loosely into a pie dish, piling it rather high in the centre, and arrange the egg, cut in small pieces, in a circle on the top. Then cover and bake according to directions given on p. 337. When ready, pour in the stock through the hole in the top, and serve either hot or cold. Time to bake, 1 J to 2 hours. Sufficient for 4 or 5 persons. Probable cost, 2s. 3d. to 2s. Qd. 1466. Venison Pie (P£t6 de Chevreuil) 2 lbs. venison. 2 table-sps. flour. £ tea-sp. mixed spice. Salt, pepper. Liver farce. 1 glass red wine. Stock. Some good pastry. Any well-hung piece of venison may be taken for this ; a piece from the neck, breast, or shoulder will do very well. Wipe it well, trim it free from all skin, and cut it in small pieces. Mix the flour with the spice, pepper, and salt, and toss the pieces of venison in the mixture. Prepare some liver farce as in Recipe 1271, and pack the venison and farce in a pie dish in layers. Pile the meat rather high in the centre of the pie dish, and put a smooth layer of farce over all. Pour in a glass of red wine and as much stock as the dish will hold. Cover well with greased paper or with another dish and bake in a moderate oven for 1 \ hours. Then allow the contents of the dish to become quite cold before covering with some good pastry, as directed on p. 337. Bake again for 1 J hours, and fill up the pie with some good stock. This pie is best served cold. Note. — The liver farce may be omitted, but some thin slices of bacon fat, or hard mutton fat, should be mixed with the venison, otherwise it would be too dry. Time to bake, 3 hours in all. Sufficient for 7 or 8 persons. Cost uncertain. MEAT PUDDINGS These are made by lining a greased basin with suet crust and filling it with a meat mixture of some kind. A covering of the crust is then put on the top and the pudding is boiled or steamed. Success in making a meat pudding will depend very much upon its being allowed proper time to cook. If it is required for an early dinner it must be put on to boil or steam quite early in the morning, or it will not be satisfactory. It is absolutely necessary, therefore, that the ingredients required are in the house the night before, or the pudding may be made one day and then thoroughly reheated the following day. The pastry lining the basin should not be too thick, as it is apt to become sodden and indigestible. For this reason, and especially for a large pudding, the bottom of the basin is frequently left unlined and the sides only covered. Almost any kind of meat may be used for filling, or a mixture of meats. Examples of two or three different kinds are given in the following recipes, but almost any of the fillings given for a meat pie may be used for a meat pudding.

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Venison Pie (Pâté de Chevreuil)

Cookery for every household